Slow Cooker Pumpkin Pie
No Comments Jul 09, 2024
Updated Oct 09, 2024
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This Slow Cooker Pumpkin Pie recipe calls for just a few ingredients and your crock pot, making this the ideal way to make this delicious dessert without taking up oven space. Pumpkin puree, evaporated milk, eggs, and seasonings come together to make a sweet treat that’s holiday and potluck ready.
Put together a pumpkin dessert spread with my Slow Cooker Pumpkin Pie Dip and Slow Cooker Pumpkin Spoon Cake.
Table of Contents
Can you make pumpkin pie in the slow cooker?
Yes! It’s one of the easiest ways to make this dessert and save oven space at the same time. Be sure to use actual pumpkin puree and not pumpkin pie filling. The biggest difference is pumpkin puree doesn’t have added ingredients whereas the pie filling has added sugars and spices.
You’ll add the cloves, cinnamon, nutmeg, and brown sugar combined with eggs, puree, and evaporated milk. You also don’t have to worry about making the crust from scratch, as all you need is a Pillsbury refrigerated pie crust. Mix it, pour it, set it, and wait are all there is left to do!
A meal we love to serve with pie with is slow cooker thanksgiving casserole.
Recipe Ingredients
- Pumpkin Puree: I prefer Libby’s brand; however, you can use what you like. Just make sure it’s puree and not pie filling.
- Evaporated Milk: Evaporated milk is unsweetened, but you can also use condensed milk, which usually is sweetened.
- Eggs: Large eggs are best for this recipe.
- Sugar and Seasonings: Brown sugar, ground cloves, ground nutmeg, and ground cinnamon are all you need.
- Pie Crust: Pillsbury refrigerated pie crust. Use my slow cooker quiche recipe to use up the other pie crust!
- (The full recipe is in the recipe card below the images).
Substitutions
Evaporated milk – Whole milk can be used instead.
Brown Sugar – Though we love the rich flavor of brown sugar, white sugar can be used.
Canned Pumpkin – If you have homemade pumpkin puree, you can use it! Or try my Slow Cooker Pumpkin recipe.
Spices – If you have pumpkin spice mix you can use that instead of the individual seasonings. Use 2 teaspoons of pumpkin pie spice mix.
Step-by-Step Directions
Step One – Place a piece of parchment paper into the slow cooker. Should be big enough to cover the bottom and up the sides a few inches.
Step Two – Unroll the pie crust and add to the slow cooker. Try to place it as evenly as possible, even though the pie crust is round and slow cooker is oval, it should fit pretty well.
Step Three – In a large bowl. combine the remaining pie ingredients. Whisk until smooth.
Step Four – Pour the pumpkin pie mixture into the pie crust. It is ok if some of the filling spills over the crust.
Step Five – Cover and cook on High for 2 hours and 15 minutes. Let the pie cool completely before slicing and serving. Once cooled, you can grab the parchment paper by the edges and pull out the entire pie for easier slicing. Slice, serve, and enjoy!
How to Serve
- This pumpkin pie tastes delicious as is or top with a dollop of whipped cream along with a dash of pumpkin pie spice seasoning, cinnamon, or nutmeg.
- It also pairs perfectly with a scoop of vanilla ice cream (or pumpkin-flavored ice cream).
- For a unique way to serve, try warming the pumpkin pie in the microwave for 30 seconds. Top with ice cream, and you have a wonderful, cozy dessert.
- Don’t forget to serve your pie with milk coffee, or try my slow cooker pumpkin spice lattes!
Recipe FAQs
It is highly recommended so the pie doesn’t stick. It also makes it easy to remove the pie once it has cooled and cleanup is a breeze.
Place any remaining pumpkin pie in an airtight container and keep on the counter if you plan on eating it within a couple of days. Any longer and it should be stored in the refrigerator. Enjoy it cold or allow it to warm to room temperature.
More Slow Cooker Pumpkin Recipes
- Slow Cooker Crustless Brown Sugar Pumpkin Pie
- Slow Cooker Pumpkin Pie Dip
- Slow Cooker Pumpkin Bread
- Slow Cooker Pumpkin Spoon Cake
- Slow Cooker Pumpkin Cobbler
- Slow Cooker Pumpkin Butter
Slow Cooker Pumpkin Pie
Equipment
Ingredients
- 1 pie crust, (from a 14.1 oz. box of pillsbury refrigerated pie crust)
- 15 oz. can Libby’s pumpkin puree, not the can that has seasonings already in it
- 12 oz. can evaporated milk
- 2 large eggs
- ¾ cup brown sugar, (white sugar works fine)
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ⅛ tsp. ground cloves
For serving
- whipped cream or ice cream
Instructions
- Place a piece of parchment paper into the slow cooker. Should be big enough to cover the bottom and up the sides a few inches.
- Unroll the pie crust and add to the slow cooker. Try to place it as evenly as possible, even though the pie crust is round and slow cooker is oval, it should fit pretty well.
- In a large bowl. combine the remaining pie ingredients. Whisk until smooth. Pour into the pie crust. It is ok if some of the filling spills over the crust.
- Cover and cook on High for 2 hours and 15 minutes. Let the pie cool completely before slicing and serving (or removing from the slow cooker). You put the slow cooker insert in the fridge to cool the pie faster.
- Once cooled, you can grab the parchment paper by the edges and pull out the entire pie for easier slicing. Slice, serve, and enjoy!
Sarah’s Notes
- Evaporated milk – Whole milk can be used instead.
- Brown Sugar – Though we love the rich flavor of brown sugar, white sugar can be used.
- Canned Pumpkin – If you have homemade pumpkin puree, you can use it! Or try my Slow Cooker Pumpkin recipe.
- Spices – If you have pumpkin spice mix you can use that instead of the individual seasonings. Use 2 teaspoons of pumpkin pie spice mix.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
